Owners Jim and Marsha Royse, Chef Jessie Baca and Floor Manager/ Bartender Jeremy Oaks were our guests at KRTN on June 18, 2015. The KRTN Staff especially appreciated the savory samples from Black Jack’s new menu that the Royse crew brought to the station!

Located at 225 West Main in downtown Historic Trinidad, Royse’s Black Jack’s Saloon and Steakhouse offers some of the best seasoned and well-prepared 100% Black Angus steaks and brisket in the West.

Jim Royse, a longtime rancher from the Texas Panhandle, and his wife Marsha purchased the former Black Jack’s property in October 2014. They made some renovations and opened Royse’s Black Jack’s Saloon and Steakhouse in March 2015. The Western motif is a given expectation that will delight guests. For added local flair, Jim and Marsha invited area ranchers to put their brands into the walls of the restaurant.

The flavors that jump from the main dishes onto your taste buds are impressive, welcomed surprises! It is no surprise, however, that these savory dishes are prepared skillfully by Chef Jessie Baca. Chef Jessie studied and trained at Le Cordon Bleu College of Culinary Arts in Las Vegas, Nevada. So, now you know: It’s ALL going to be good! Chef Jessie recommends the 24-ounce, hand-cut, mesquite-grilled Black Angus Porterhouse Steak.

If a taste of smooth suds is what you seek, visit bartender Jeremy Oaks in the downstairs saloon. In addition to a new bar menu, he will be running specials for Happy Hour from 4:30 pm – 6:30 pm. As a very willing transplant from Chicago, via Texas, Jeremy proclaims, “It’s so beautiful out here, you can’t help but smile.”